Hot octopus hors d’oeuvre with Mandarino oil


Ingredients for four:



1 kg (2 1/4 lb) octopus, Mandarino oil, chilli pepper, garlic, parsley, salt and pepper to taste


Plunge the octopus 4/5 times into boiling water. Boil over a high heat for 25 minutes then leave it in the water for a couple of hours. Cut it into rounds and grill on a well-heated griddle pan with salt and olive oil. Arrange on a dish with a sauce of garlic, salt pepper, chilli pepper, parsley and Mandarino oil.  


Recipe by Massimo Riccioli